MenakaGourmet vanillaDiscover this vanilla →
AndranoOpulent vanillaDiscover this vanilla →
VoanyHazelnut vanillaDiscover this vanilla →
MarokintanaFrosted vanillaDiscover this vanilla →Brought from Mesoamerica and adopted by Madagascar, Planifolia found there the climate that carries it best in the world. Fleshy pods, dense in vanillin, an immediate reading: depth, roundness, matter. The title of queen of spices comes from it.
ANTOKALY works it across several terroirs. The foundation stays the same everywhere, intense, woody, long on the palate. The terroir then signs the accent. Dry heat, misty gulf humidity, ocean exposure, forest canopy density, each plot opens the species in its own direction. The lots below are that expression.
MamoaCandied vanillaDiscover this vanilla →
PatelyFamily heritageDiscover this vanilla →
V. Mille TantelyRitual vanillaDiscover this vanilla →
FarySweet roundnessDiscover this vanilla →Introduced from Polynesia in the 1970s, Tahitensis evolved in contact with local Planifolia. ANTOKALY favours the most identifiable strains, sometimes in volumes of only a few kilograms per harvest.
Its professional value lies in its difference of use: floral, aniseed, all in finesse, it keeps clarity in creams, fruits, dairy desserts and delicate pairings.
Originally from Central America and introduced to Madagascar in the 1980s, Pompona steps outside the expected register. It calls for a more precise reading, often in small touches.
Its spicy, animalic and coumarinic profile can transform a recipe when dosed as an accent: dark chocolate, ice cream with character, spirits, fermentation and highly controlled savoury pairings.
Three varieties, several terroirs, as many aromatic signatures to discover.
ANTOKALY grows three vanillas with very different characters: Planifolia, Tahitensis and Pompona. Each reacts in its own way to the terroir that welcomes it, to its soil, altitude, climate and forest canopy density. Varieties and terroirs combined form the aromatic palette that the ANTOKALY maturation techniques bring to its full expression. All are grown in agroforestry, following the principles of organic agriculture.
Around them lives a far wider wild flora, nine species born in these forests before spreading to the neighbouring islands. Planifolia, for its part, descends from a lineage introduced on the island around 1870, whose journey from Mexico we retrace.
Two words keep coming back around these vanillas. The one for the plant comes from the Spanish vainilla. The one used by the market, Bourbon, names a provenance and not a variety.
The vanillas are then shipped from Paris to professionals in France and internationally.
V. Planifolia
Intense, woody, cocoa, buttery. The vanilla of pastry and chocolate making par excellence, equally at ease in savoury cooking.
x. Tahitensis
Floral, aniseed, fruity, sometimes sweet, sometimes woody, caramelised. An airy signature that excels in cold infusion.
Pompona
Spicy, animalic, coumarinic. For sharp signatures and creations of character.
Aromatic family: deep and structuring
A vanilla of depth, versatile by nature, from cooking to fat, from chocolate to long infusion.
Brought from Mesoamerica and adopted by Madagascar, Planifolia found there the climate that carries it best in the world. Fleshy pods, dense in vanillin, an immediate reading: depth, roundness, matter. The title of queen of spices comes from it.
ANTOKALY works it across several terroirs. The foundation stays the same everywhere, intense, woody, long on the palate. The terroir then signs the accent. Dry heat, misty gulf humidity, ocean exposure, forest canopy density, each plot opens the species in its own direction. The lots below are that expression.
The names Menaka, Andrano, Voany and Marokintana refer to ANTOKALY Planifolia lots, grown, prepared and matured by our members.
Gourmet vanilla
Menaka, an ANTOKALY Planifolia lot, is deeply intense and woody, buttery, cocoa-driven, floral. A gourmet vanilla.
Opulent vanilla
Andrano, an ANTOKALY Planifolia lot, is deeply intense and woody, round, chocolate, rum raisin. An opulent vanilla.
Hazelnut vanilla
Voany, an ANTOKALY Planifolia lot, is intense, woody, chocolate, caramelised. Pushed maturation reveals hazelnut. A hazelnut vanilla.
Frosted vanilla
Marokintana, an ANTOKALY Planifolia lot, is intense, very vanilla, on herbaceous wood with caramel, leather and floral notes. A pod covered in frost.
Aromatic family: floral and airy
A vanilla of micro-lots, designed for uses where finesse, floral and aniseed notes should remain perceptible among those each lot unfolds around them.
Introduced from Polynesia in the 1970s, Tahitensis evolved in contact with local Planifolia. ANTOKALY favours the most identifiable strains, sometimes in volumes of only a few kilograms per harvest.
Its professional value lies in its difference of use: floral, aniseed, all in finesse, it keeps clarity in creams, fruits, dairy desserts and delicate pairings.
The names Mamoa, Pately, V. Mille Tantely and Fary refer to ANTOKALY Tahitensis lots, grown, prepared and matured by our members.
Micro-lots available depending on the harvest. Some volumes amount to only a few kilograms.
Candied vanilla
Mamoa, an ANTOKALY Tahitensis lot. Floral, aniseed, liquorice, prune, apricot, date, candied fruits. A candied vanilla.
Family heritage
Pately, an ANTOKALY Tahitensis lot, rare, with a floral and aniseed signature, carried by a humid forest terroir in north-eastern Madagascar.
Ritual vanilla
V. Mille Tantely, an ANTOKALY Tahitensis lot. Floral, aniseed and fruity aromas, with a naturally sweet finish and excellent length.
Sweet roundness
Fary, an ANTOKALY Tahitensis lot. Floral, aniseed, caramel, chocolate. A long, gourmand Tahitensis with a vanilla length that signs the lot.
Aromatic family: spicy and unexpected
A rarer creative path, to be worked as an aromatic accent for a singular signature, recognisable above all others.
Originally from Central America and introduced to Madagascar in the 1980s, Pompona steps outside the expected register. It calls for a more precise reading, often in small touches.
Its spicy, animalic and coumarinic profile can transform a recipe when dosed as an accent: dark chocolate, ice cream with character, spirits, fermentation and highly controlled savoury pairings.
The names Rivanka and Rivankiabe refer to ANTOKALY Pompona lots, grown, prepared and matured by our members.
Tropical flower
Rivanka, an ANTOKALY Pompona lot. Floral, fruity, black olive. A Pompona that has taken root in Malagasy red earth.
Majestic hybrid
Rivankiabe, an ANTOKALY Pompona lot. Cocoa, chocolate, alcoholic and balsamic notes, floral and fruity tones. A human-made hybrid of Pompona and Planifolia.
A vanilla is born twice. First on the vine, shaped by the soil, the rain and the producer's hand. Then again in our Malagasy rosewood chests, where wood, time and sensory evaluation shape the final signature of the lot.
It is from this maturation, led month after month and lot by lot, that the depth professionals recognise in our vanillas is born. A material ready to carry a ganache, an infusion, a creation.
THE ART OF MATURATIONWe guide you to the aromatic profile that carries it
